Well what can I say….. Firstly sorry for neglecting my blog in the last few month. So much has happened.
I have now Graduated from my degree in Baking Technology Management BSc with First Class Honours.
The second lot of news it, I’ve decided to go travelling for a year. I am aiming to post a least once a month with an update of the country I am in and the local delicacies I have managed to find.
I cant wait for my trip and am eagerly awaiting the baked goods I will explore from different countries of the world.
Enjoy and stay posted for the adventures to come! 🙂
Peace and loaf
One of the Facebook groups I’m a member of is UK students and trainee bakers (ABST). People often post information about competitions, job opportunities or programs related to our industry. This week someone posted a photo of a model wearing an outfit entirely made of bread. I thought it was pretty awesome and took to Google to look up more items of edible clothing and these are the best of what I’ve found:
I love it. Being made of bread I took an instant liking to it. I don’t know that I could pull it off but the model wears it well.
This was made by the Ukrainian pastry chef Valentyn Shtefano for his bride’s wedding dress. This is taking the croquembouche to the next level!
Well I think it looks really good, however the second it got warm, your outfit would start to melt on you, not a good look.
I think this dress is beautiful and could be recreated and sold as a dress made of – dare I say it, a material such as silk.
This beautiful dress created by the artist Sung Yeonju is made of egg-plant (aubergine) as part of her “wearable food” collection.
Another stunning dress by Sung Yeonju made of chives.
Peace and loaf
I do not own any of these images. They have been sourced from http://shine.yahoo.com/fashion/edible-dresses-2420301.html and http://www.delish.com/food-fun/food-fashion.
The original recipe is by Dan Lepard and I’ve altered it slightly. This is a rich moist all purpose fruit cake. You can make it a few weeks before Christmas and feed it alcohol. Or, if like me, you live with people that just love fruit cake, it can be for any occasion. 🙂
Preheat the oven to 170C/335F/Gas 3 and line a round deep cake tin with non-stick paper. Place the syrup, sugar, cream and spices in a saucepan and bring to the boil. Take off the heat and add the butter in small chunks and stir until melted, then add the orange and lemon extracts (or zest). Then add the eggs beat slightly till the mix looks smooth, then stir in the fruit. Mix the flour and soda together in a separate bowl, then stir this through evenly. Pour into the tin and bake for approx 2 hours, using your own judgement and a cocktail stick. Leave to cool in the tin.
When cold, spoon the top liberally with your choice of alcohol, wrap well and leave for 3-4 days before icing or leave for a day and eat it as it is. Alternatively, you could feed it alcohol for a few weeks leading up to Christmas and then cover with marzipan and icing.
I’ve been hard at work the last few months, baking, frosting, cutting, proving, mixing, whisking, decorating, and EATING! Here’s a collection of orders I’ve had recently for cakes, cupcakes, canapes, and bread.
I can replicate any of these if you want to order something from me. I hope you enjoy looking at them, all comments welcome.